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vegetarian spaghetti squash casserole in one red and one yellow bowl
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5 from 19 votes

Vegetarian Spaghetti Squash Casserole

A simple low carb keto friendly side dish using your extra spaghetti squash!
Prep Time10 mins
Cook Time40 mins
Resting time15 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 184kcal
Author: Sula


  • ½ spaghetti squash cooked and cooled
  • 1 TB olive oil
  • 14 oz can diced tomatoes undrained
  • 1 small zucchini chopped
  • 4 oz mushrooms chopped
  • 1 green onion sliced thin
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ¾ cup shredded Parmesan cheese


  • In a small saucepan, heat oil and add mushrooms and zucchini. Cook for 3-5 minutes until mushrooms begin to release their juices. Add onion and cook for one minute, then add the diced tomatoes. Add garlic powder and Italian seasoning and stir.
  • Simmer for 5-7 minutes. Remove from heat.
  • Shred spaghetti squash into a medium bowl, pour in tomato sauce and stir. Add Parmesan cheese and mix to combine.
  • Transfer the spaghetti squash mixture into a 1 ½ quart casserole dish.
  • Bake, uncovered, for 30 minutes at 350F.
  • Remove from oven and allow to rest for 15 minutes before serving.


Calories: 184kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 455mg | Potassium: 558mg | Fiber: 4g | Sugar: 8g | Vitamin A: 551IU | Vitamin C: 22mg | Calcium: 282mg | Iron: 2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.